The article discusses the potential of insects as a sustainable food source to address global food security and environmental concerns. It highlights the nutritional benefits of insects, their lower environmental footprint compared to traditional livestock, and the growing interest in entomophagy (the practice of eating insects) around the world. The piece explores the challenges of integrating insects into mainstream diets, including cultural aversions and regulatory hurdles. It also examines the efforts of companies and researchers to make insect-based foods more palatable and accessible, suggesting that insects could play a key role in the future of food.